Makes: 2-4 serving Active Time: 10 minutes Total Time: 25 minutes Ingredients 2 tablespoons coconut oil 1 onion 3 cloves garlic, crushed 2 celery stalks, diced 4 tablespoons curry powder 8 cups vegetable broth 14.5 ounce can fire-roasted crushed tomatoes 2 cups chopped butternut squash 3 carrots, sliced 2 ½ cups dry lentils (any color) sea salt pepper Preparation 
1. Heat the oil in a large pot and sauté the onion, garlic and celery for about 3 minutes. 2. Add the remaining ingredients and bring the mixture to a boil. 3. Simmer for about 15 minutes. Be careful not to overcook; the vegetables should stay a little firm so they maintain more of their nutrients. 4. Add salt and pepper to taste.
